Description
This Sugar Free Caramel Sauce is a rich, creamy, and guilt-free alternative to traditional caramel, made with unsweetened heavy cream and erythritol as a sugar substitute. Perfect for drizzling over desserts or adding a sweet touch without the sugar spike, this sauce comes together in just 15 minutes on the stovetop.
Ingredients
Scale
Ingredients
- 1/2 cup unsweetened heavy cream
- 1/4 cup unsalted butter
- 1/4 cup powdered erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Melt butter: In a medium saucepan over medium heat, melt the butter completely to create a creamy base for the caramel sauce.
- Dissolve erythritol: Add the powdered erythritol and stir continuously for 2 to 3 minutes until it fully dissolves and the mixture thickens slightly, beginning the caramelization process.
- Add heavy cream: Slowly pour in the unsweetened heavy cream while whisking constantly to combine smoothly, avoiding lumps and ensuring a creamy texture.
- Simmer sauce: Bring the mixture to a gentle simmer and keep stirring for about 5 minutes until the sauce thickens to a luscious, caramel-like consistency.
- Finish flavoring: Remove the pan from heat and stir in the vanilla extract and salt to enhance the flavor and balance the sweetness.
- Cool and store: Let the sauce cool slightly; it will thicken further as it cools. Store any leftovers in the refrigerator and warm gently before serving to maintain the perfect sauce consistency.
Notes
- Use powdered erythritol for smooth texture; granulated erythritol may not dissolve as well.
- Be careful not to overheat to prevent burning the butter and sweetener.
- This sauce thickens more as it cools; if too thick, gently reheat with a splash of cream.
- Store refrigerated in an airtight container for up to two weeks.
- Perfect topping for keto desserts, ice cream, and pancakes.
